No packaged mixes. My mom makes her own batter from a combination of flours and a secret ingredient that keeps them crunchy. Central-style. So no turmeric or coconut milk in the batter. Smaller too so they're crispy all throughout, not like those wok-sized Saigon banh xeo.

She puts the pork and shrimp on individually to make sure they're evenly distributed before pouring the batter into the pan.

Perfect crispy banh xeo that's not overstuffed.

Look at that delicate crispy, lacy edge.

The next day, I would meet up with Darlene of Blazing Hot Wok, who ate several of my mom's banh xeo. She then bought several mixes from the Asian grocery store trying to replicate the results, but to no avail. Umm, that's because my momma makes her own batter, I told her.

15 comments:

Ok, so I use to think that MY mom made the best banh xeo and she used the prepackage stuff. But your mom, she is an artist at making these. They look so perfect! I have never eaten these with mam nem before. Does it overpower the banh xeo?

Like Tea Time, my mom used to make hers from the package mix as well. After moving away from home, I tried to replicate them with the package mix. Blech...I still don't know to this day what I did wrong, but they turned out thick (or broke apart when I used less batter) and soggy--not crisy at all! Now the only time I can have some banh xeo is when I visit my aunt (which isn't too often) in south Florida. Oh how I miss it!

I too will wait until the day you release that recipe... I've tried it all - pre packaged mixes, prepacked mixes with other ingredients, mixture of flours, grinding my own rice flour, adding ground dau xanh... no luck. Still not lacy and crunchy and full of goodness.

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